Ready in: 30 minutes · Serves: 4 · Technique: Stovetop · Storage: Up to 3 days in the fridge, 3 months in the freezer.
Quick Answer
This One-Pot Creamy Tomato Tortellini Pasta Soup is a comforting, easy dish perfect for chilly days, bringing warmth and flavor to your table with minimal cleanup.As the air turns crisp and the smell of falling leaves fills the streets of New York City, I can't help but feel that this is the season for cozy meals shared with loved ones. With Thanksgiving just around the corner and the festive winter holidays approaching, I'm always on the lookout for dishes that warm both the body and soul. That's where this One-Pot Creamy Tomato Tortellini Pasta Soup comes in-it's rich, comforting, and incredibly simple to make, requiring just one pot for an easy cleanup.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Quick and Easy: With just one pot required, you'll spend less time cleaning and more time enjoying your meal.
- Cozy Comfort: The creamy texture and rich flavors make this soup the perfect dish for chilly evenings and holiday gatherings.
- Versatile Ingredients: Customize it with your choice of broth and add fresh vegetables for an extra nutrition boost.
- Family-Friendly: This recipe is a hit with both kids and adults, making it a great choice for family dinners.
- Make Ahead: Great for meal prep, this soup stores well and tastes even better the next day!
Ingredients
To create this hearty and comforting One-Pot Creamy Tomato Tortellini Pasta Soup, gather the following ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 cup heavy cream
- 1 package (9 ounces) fresh cheese tortellini
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
How to Make One-Pot Creamy Tomato Tortellini Pasta Soup (Step-by-Step)
This delightful soup is easy to whip up and perfect for cozy evenings. Follow these simple steps:
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 4 to 5 minutes. As I toss in the minced garlic, the warm, savory scent fills the kitchen-just a hint of what's to come.
Step 2: Add the Tomatoes and Broth
Pour in the crushed tomatoes and vegetable broth. The vibrant red of the tomatoes paired with the golden broth instantly brightens the pot. Bring the mixture to a simmer, stirring occasionally.
Step 3: Stir in the Cream
Once it's bubbling gently, reduce the heat and stir in the heavy cream. Whisk until the mixture is smooth and glossy; the creamy texture brings a dreamy richness to the soup.
Step 4: Cook the Tortellini
Add the fresh tortellini and Italian seasoning, stirring gently. Cook for 5 to 7 minutes, or until the tortellini are tender and floating to the top, signaling their readiness. Trust me, the first bite of the soft, pillowy pasta will feel like a warm hug.
Step 5: Season and Serve
Taste the soup and add salt and pepper as needed. I like to serve myself a big bowl and top it off with freshly torn basil and a generous sprinkle of grated Parmesan-each bite is a perfect blend of creaminess with a punch of flavor.
Common Mistakes to Avoid
- Skipping the Aromatics: Don't skip sautéing the onion and garlic! This step builds a flavorful base for the soup.
- Using Dried Tortellini: Fresh tortellini elevates this dish; don't settle for dried pasta, which will require longer cooking times and could change the texture of the soup.
- Not Adjusting Seasonings: Always taste and adjust for salt and pepper after adding the cream. It makes all the difference in bringing the dish to life.
Tips and Tricks for Success
- Make it vegetarian: Substitute the broth with vegetable broth and ensure your tortellini is cheese-filled.
- Add extra veggies: Sneak in some spinach or kale during the last few minutes of cooking for a pop of nutrition.
- Let it rest: Allow the soup to cool slightly before storing for the best flavor.
Variations
- Swap heavy cream for coconut milk for a dairy-free option.
- Use different types of pasta such as gnocchi or small shells.
- Add protein like shredded chicken or sausage for a heartier soup.
- Incorporate herbs like thyme or oregano for additional flavor layers.
How to Serve
- Garnish with freshly torn basil leaves.
- Serve with a generous sprinkle of grated Parmesan cheese.
- Accompany with crusty bread or a side salad for a complete meal.
- Enjoy with a drizzle of olive oil for added richness.
Make Ahead and Storage
- Make Ahead: Prepare the soup in advance and store it in an airtight container before adding fresh tortellini.
- Storage: This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of broth if it thickens too much.
- Freezing: To freeze, let it cool completely, then transfer to a freezer-safe container.
Recipe Notes / What I Learned
Through my many trials (and a few errors along the way), I discovered that this soup is incredibly forgiving-perfect for busy holiday prep. Plus, it's a fantastic way to engage the whole family in the kitchen; the aroma alone is enough to bring everyone together!
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 10g protein · 45g carbs · 15g fat
Recipe by:
The Cozy One-Pot Creamy Tomato Tortellini Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4 to 5 minutes. Then add the minced garlic.
- Pour in the crushed tomatoes and broth. Bring to a simmer, stirring occasionally.
- Once bubbling gently, reduce heat and stir in the heavy cream until smooth and glossy.
- Add the tortellini and Italian seasoning. Cook for 5 to 7 minutes until tortellini are tender.
- Taste the soup and add salt and pepper as needed. Serve topped with fresh basil and grated Parmesan.
Notes
FAQs
1. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just allow it to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.
2. Can I use dried tortellini instead of fresh?
While you can use dried tortellini, fresh tortellini is recommended for the best texture and flavor. Dried tortellini will require longer cooking times, which could affect the soup's consistency.
3. How can I make this soup vegetarian?
To make this soup vegetarian, substitute the chicken broth with vegetable broth and ensure that your tortellini is cheese-filled, instead of meat-filled.
4. What can I add to increase the nutritional value?
You can sneak in extra vegetables such as spinach or kale during the last few minutes of cooking for an added nutritional boost.
5. How do I reheat leftover soup?
To reheat leftover soup, warm it on the stovetop over medium heat. If the soup has thickened too much, add a splash of broth to achieve your desired consistency.
